2 tbs flour
2 tsp salt
½ tsp ground white pepper
100 g butter or margarine
If the herrings are large, butterfly them, otherwise leave them whole. Heat a frying pan with the butter. Mix together flour, salt and pepper and dredge the herring in the mixture. Fry the herring in the pan until golden brown. Serve with cooked potatoes and white sauce with vegetables
This recipe also works with mackerel.
From 160 fiskréttir by Helga Sigurðardóttir